Gambardella's Minestrone Soup
Yield
16 servingsPrep
8 hrsCook
60 minReady
9 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
white kidney beans, canned
dry, prefer cannellini |
|
| ½ | cup |
red kidney beans
dry |
|
| ½ | cup |
chickpeas (garbanzo beans)
dry |
|
| ½ | cup |
lentils
dry |
|
| ¼ | cup |
split peas
|
*
|
| 1 | small |
potatoes
white, peeled and diced |
|
| 4 | cups |
chicken broth
|
|
| 2 | packages |
italian vegetables, frozen
16 ounces each |
* |
| ¼ | cup |
olive oil
|
|
| 1 | large |
onions
peeled and chopped |
|
| 4 | cloves |
garlic
peeled and chopped |
|
| 1 | medium |
sweet red bell peppers
stemmed, seeded and chopped |
|
| 3 | large |
celery stalks
diced |
*
|
| 1 | medium |
fennel bulb
chopped |
*
|
| ⅓ | cup |
basil
fresh, chopped |
*
|
| ½ | cup |
oregano
fresh, chopped |
*
|
| ¼ | cup |
parsley leaves
stems, chopped |
|
| ¼ | teaspoon |
rosemary leaves
crushed |
|
| 1 | tablespoon |
fennel seeds
|
|
| 1 | tablespoon |
kosher salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
tomatoes
fresh, ripe, diced |
|
| 1 | x |
pasta
or rice, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
white kidney beans, canned
dry, prefer cannellini |
|
| 118 | ml |
red kidney beans
dry |
|
| 118 | ml |
chickpeas (garbanzo beans)
dry |
|
| 118 | ml |
lentils
dry |
|
| 59 | ml |
split peas
|
*
|
| 1 | small |
potatoes
white, peeled and diced |
|
| 946 | ml |
chicken broth
|
|
| 2 | packages |
italian vegetables, frozen
16 ounces each |
* |
| 59 | ml |
olive oil
|
|
| 1 | large |
onions
peeled and chopped |
|
| 4 | cloves |
garlic
peeled and chopped |
|
| 1 | medium |
sweet red bell peppers
stemmed, seeded and chopped |
|
| 3 | large |
celery stalks
diced |
*
|
| 1 | medium |
fennel bulb
chopped |
*
|
| 79 | ml |
basil
fresh, chopped |
*
|
| 118 | ml |
oregano
fresh, chopped |
*
|
| 59 | ml |
parsley leaves
stems, chopped |
|
| 1.3 | ml |
rosemary leaves
crushed |
|
| 15 | ml |
fennel seeds
|
|
| 15 | ml |
kosher salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 237 | ml |
tomatoes
fresh, ripe, diced |
|
| 1 | x |
pasta
or rice, cooked |
*
|
Directions
Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight.
The next day, cook in 3 cups water 20 minutes; skim the foam from the top.
Do not drain.
Simmer the potatoes in 1 cup broth 15 minutes; set aside. (Do not drain either preparation).
In a heavy-bottomed 8-quart pot heat the olive oil over medium heat.
Add the onion, garlic, bell pepper, celery and fennel; sauté until the onions are golden.
Add the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans, undrained potato and vegetables, and tomatoes.
Simmer 1 hour, stirring occasionally.
Add a little more broth if needed.
Serve over pasta or rice.
